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Paella A La Alicantina

Paella a La Alicantina recipe image
This authentic Paella A La Alicantina is a celebrated Valencian dish known for its rich, earthy flavors and vibrant colors. Unlike meat-heavy versions, this recipe highlights tender artichoke hearts and sweet green peppers, creating a lighter yet deeply satisfying meal. The rice is simmered in a savory broth infused with saffron and sweet paprika, resulting in grains that are perfectly distinct and coated in a golden hue. The dish offers a delightful balance of textures, from the crisp-tender vegetables to the firm, al dente rice. It is an excellent choice for a festive family dinner or a healthy weeknight meal that feels special. The aromatic blend of garlic, olive oil, and spices creates a comforting atmosphere, making it a crowd-pleaser for both vegetarians and those who enjoy plant-forward cooking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 250.4
Dietary: Vegan
Description
This authentic Paella A La Alicantina is a celebrated Valencian dish known for its rich, earthy flavors and vibrant colors. Unlike meat-heavy versions, this recipe highlights tender artichoke hearts and sweet green peppers, creating a lighter yet deeply satisfying meal. The rice is simmered in a savory broth infused with saffron and sweet paprika, resulting in grains that are perfectly distinct and coated in a golden hue. The dish offers a delightful balance of textures, from the crisp-tender vegetables to the firm, al dente rice.
Ingredients
  • 7 tablespoon Good olive oil
  • 3 md Green peppers, chopped
  • 3 Cloves Garlic, peeled and
  • 3 medium Tomatoes, peeled and minced
  • 8 young, tender Artichokes, chopped
  • 1 lb Rice (preferably Bomba or short-grain)
  • 1 pinch Saffron threads
  • 1 tsp Sweet (Spanish) paprika
  • 4 cups Vegetable broth or water
  • 1 lb Pork, diced (optional for non-vegan version)
  • to taste Salt
Directions
  1. 1
    Heat the olive oil in a large paella pan or wide skillet over medium heat.
  2. 2
    Add the diced pork (if using) and cook until browned, then remove and set aside.
  3. 3
    In the same oil, fry the chopped green peppers lightly and quickly until just tender, about 3-4 minutes. Remove and set aside.
  4. 4
  5. 5
    Stir in the minced tomatoes and cook until they break down and release their juices, about 5 minutes.
  6. 6
    Add the chopped artichokes and cook for another 5 minutes until slightly softened.
  7. 7
    Stir in the rice, ensuring each grain is coated with the oil and vegetable mixture. Toast for 2 minutes.
  8. 8
    Sprinkle the sweet paprika over the rice and stir quickly to incorporate.
  9. 9
    Pour in the hot vegetable broth or water and add the saffron threads. Season with salt.
  10. 10
    Bring to a boil, then reduce heat to low. Simmer without stirring for 15-20 minutes.
  11. 11
    Return the cooked pork and green peppers to the pan, arranging them on top of the rice.
  12. 12
    Continue cooking slowly until the liquid is absorbed and the rice is tender but firm (al dente).
  13. 13
    Remove from heat and let stand, covered with foil, for 5-10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 250.4kcal
% Daily Value *
Total Fat 26.4g41%
Saturated Fat 3.7g19%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 1.5g6%
Sugars 1.8g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Rice Selection: Use Bomba or Calasao rice for the best results, as they absorb liquid well without becoming mushy. Arborio is a suitable substitute.

Artichokes: If using canned artichoke hearts, drain and rinse them before chopping. For fresh artichokes, remove the tough outer leaves and choke before cooking.

Soaking Rice: Some chefs recommend soaking the rice in hot water with saffron for 10 minutes before adding it to the pan for more even coloring.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Variations: You can add other vegetables like green beans or peas in the last 5 minutes of cooking for extra color and nutrition.

Safety: Ensure pork is fully cooked if using it. For a vegan version, simply omit the pork and use vegetable broth.

Cooking Tip: Do not stir the rice after adding the liquid to allow the socarrat (crispy bottom layer) to form.

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Read it online: https://www.chefs-mate.com/recipe/paella-a-la-alicantina/